Preheat oven to 400 degrees. Line a baking sheet with foil and set a baking rack on top.

Add the flour to a pie dish. Add the egg whites to another pie dish. Add the panko, Italian breadcrumbs, garlic powder, and oregano to another pie dish and stir together.

Put each piece of chicken in the flour to coat both sides, into the egg whites, then into the breadcrumbs. Place coated chicken onto prepared baking sheet. Spray or drizzle with extra virgin olive oil.

Bake for 25 minutes, or until chicken is cooked through and no longer pink. Notice the chicken was not pounded out thin, so make sure to cook it through. You can turn on the broiler if you want the coating to brown at the last minute. Don't walk away because it will burn easily.

In a small pan over medium heat, add the olive oil and saute onions for 5 minutes. Add the garlic and cook another minute. Add the tomato sauce, diced tomatoes, and seasonings. Stir well and bring to a simmer. Turn heat down to low and simmer for 20 minutes, stirring occasionally. This can be made while the chicken is cooking.

When ready to serve, plate up the chicken and top with marinara and reduced fat mozzarella cheese. Enjoy!